| 茶多酚处理对冷藏养殖大黄鱼品质的影响 |
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| 引用本文： | 张旭光,李婷婷,朱军莉,励建荣,李钰金.茶多酚处理对冷藏养殖大黄鱼品质的影响[J].茶叶科学,2011,31(2):105-111. |
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| 作者姓名： | 张旭光 李婷婷 朱军莉 励建荣 李钰金 |
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| 作者单位： | 1. 浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室,浙江 杭州 310035; 2. 大连民族学院食品工程系,辽宁 大连 116600; 3. （泰祥集团）山东省海洋食品营养研究院,山东 荣成 234309 |
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| 基金项目： | 国家“863”高技术研究发展计划(No.2007AA091806); 国家自然科学基金(No.31071514) |
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| 摘 要： | 研究了经过0.2%茶多酚浸泡的养殖大黄鱼和对照组在4℃冷藏条件下25d内品质的变化。定期分析了处理组和对照组大黄鱼样品的感官特征、微生物指标（菌落总数）和化学指标（pH、TVB-N、K值）。结果表明,在冷藏过程中茶多酚处理能延长大黄鱼货架期7~8d,在货架期终点15d时,茶多酚处理组和对照组样品的细菌总数分别为106.12CFU/g和107.45CFU/g,pH值分别为6.78和6.84,TBA值分别为0.122mg/kg和0.168mg/kg,TVB-N分别为166.6mg/kg和318.7mg/kg,K值分别为27.10%和43.72%。可见,茶多酚在大黄鱼冷藏保鲜过程中能有效地抑制细菌繁殖,并减缓脂肪氧化,从而延长了大黄鱼的货架期。
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| 关 键 词： | 大黄鱼 茶多酚 冷藏 鲜度 |
| 收稿时间： | 2010-08-09 |
The Influence on Quality of Pseudosciaena Crocea Dip by Tea Polyphenol during Cold Storage |
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| ZHANG Xu-guang,LI Ting-ting,ZHU Jun-li,LI Jian-rong,LI Yu-jin.The Influence on Quality of Pseudosciaena Crocea Dip by Tea Polyphenol during Cold Storage[J].Journal of Tea Science,2011,31(2):105-111. |
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| Authors: | ZHANG Xu-guang LI Ting-ting ZHU Jun-li LI Jian-rong LI Yu-jin |
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| Institution: | 1. Food safety key lab of Zhejiang Province, College of Food Science and Engineering, Zhejiang Gongshang University, Hangzhou 310035, China; 2. College of Food Engineering, Dalian nationality of University, Dalian 116600, China; 3. Group of Taixiang; Food and Nutrition Research Institute of Shandong Province marine, Shandong Province, Rongcheng 234309, China |
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| Abstract: | The effects of tea polyphenols(0.2%,w/V) mixture dip treatment on quality of Pseudosciaena crocea during cold storage were examined over a period index of 25 d.Sensory characteristics,microbiological(total viable count),and chemical(pH,TVB-N,TBA,K-value) were assessed periodically for the treated group and the control.The results indicated that the shelf life were increased 7~8 d at the storage of 4℃ under the tea polyphenols treatment.At the end of shelf life(15d),the total viable count was 106.12 CFU/g and 107.45 CFU/g,the pH value was 6.78 and 6.84,TBA was 0.12 mg/kg and 0.16 mg/kg,TVB-N was 166.6 mg/kg and 318.7 mg/kg,and K value was 27.10% and 43.72%,respectively.Therefore,tea polyphenols showed a significant inhibition effects on the propagation of bacteria and anti-oxidation of fat,thus prolonged the preservation time of Pseudosciaena crocea. |
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| Keywords: | Pseudosciaena crocea tea polyphenols refrigeration freshness quality |
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